QuoteReplyTopic: What's on the weekend menu? Posted: 05 April 2013 at 11:42

Predictions are for grey skies and rain for at least part of the weekend (possibly all of it), so I tried to think of meals I could make that would take this into consideration.

Friday night (tonight), we'll most likely be eating out, since the Beautiful Mrs. Tas and I plan on going to the cinema with our youngest son when we get off work. Not sure where we'll go, it could be fast food, or it could be a nice sit-down supper ~ we'll see how things go.

Still have to watch what Friend Wife can eat; nothing that requires a lot of chewing, nor anything particularly dry. So, rough plans are:

Taco salad, tonight. She makes that (one of the few things she cooks) with ground turkey instead of beef. I just finished making a tapioca pudding, which we'll probably have with a raspberry-chocolate sauce.

For tomorrow, Gombaval Toltott Palacsinta (mushroom-filled pancakes). I was inspired by the palacsinta thread, and we've got a slew of mushrooms in the fridge, so that's a good way to use them up.

Sunday, probably Avgoemono Soup, made with lamb meatballs. I'd love to make the Portugeuse Corn Bread to go with that, but that sort of thing out until we get her cured.

Stuffed filet of sole for us tonight...they finally put it on sale....this will be served up after my beloved Red Sox are done kicking some Blue Jays backsides and will be served with roasted brussel sprouts and stuffed with a walnut,spinach,garlic, mushroom and goat cheese stuffing. Meatloaf coming up as well...been toying with the idea of stuffing it with mac n cheese...we'll see what happens, also picking up some nice strip sirloins...not sure yet what I'll do with them.

Well, everyone - I would have to call it a pretty successful weekend as far as the culinary projects were concerned; I was able to make both the costillar de cerdo lacado and the Bergensk fiskesuppe, and both turned out very well.

I loved both of these projects and would definitely make them again. The Flemish counterpart to Bergensk fiskesuppe is called waterzooi, which uses freshwater fish from the rivers of Belgium; I will be making this with fish that I will (hopefully) catch sometime this year. The lacado technique for the ribs warrants experimentation in conjunction with other methods for barbecue (mustard slather/rub etc.).

All-in-all, a great weekend for cooking ~

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Well, they are calling for a very rainy weekend, so I won't be doing much outside this weekend, and no barbecue or over-the-fire cooking of any kind. With that in mind, these are my current meal plans (subject to change) for the weekend:

Friday night, home-made pizza, using this method, which has worked so well for me:

Firstly, I am in an editorial deadline and shall be at the computer in our home office ... I had attended SALONS GOURMETS XXVII - 2013 at the IFEMA CONVENTION CENTRE in the Madrid Capital reporting and taking photos for 4 days from April 8th through today, April 11th.

Thus, Aron´s tomato Marinara is on the priority list, so that we could have a simple Puttanesca ... The Vet is bringing home exported Italian canned tomatoes ... All the rest of the ingredients are staples in our pantry and home.

For Saturday, we are planning to discuss this, later this evening. It shall be very simple ... And relatively non - experimental ... Perhaps, some fresh fish and a fresh green vegetable for lunch ... and / or an oven roast - beef or chicken / and / or an oven pasta ... with Aron´s lovely Marinara and for Sunday, uncertain ...

Shall confirm, and take a few fotos ... Very busy with my every 3 week column GOURMET CHOICES so we may even go out Saturday night, for a light bite locally for Tapas at our local Taberna Bar.

Masters weekend. The best golf tournament on the planet is being held this weekend, so I'll have some friends over to watch it in big-screen HD and will make something we can graze on throughout the afternoon. The wife has requested firehouse weiners, so I guess that will be the main course.

Well, for anyone who might be wondering, we ended up ordering out for pizza, but the Swedish meatballs were very <bleep>ing good; The recipe I posted above was great, but I did add black pepper (equal amount as the salt) to the meatballs and also to the sauce. Also, I added a finely-chopped leek (white part and beginning of the green part) to the sauce. Finally, I baked the meatballs, rather than frying them. Outstanding taste - makes the red McCormick envelope meatballs seem like <bleep>balls by comparison. Took photos etc., and will post a step-by-step pictorial.

Meatball sandwiches and marinara on the menu tomorrow!

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SUNDAY - SAUTÉED FRESH RABBIT IN CHICK PEA FLOUR ( Most Iberian Chefs use chick pea flour; harina de garbanzos, because it does not permit the Evoo to absorb into the meat or fish or poultry one is sauté-ing ) ...

My Italian meatballs using Ahron's recipe turned out very, very well. I really liked the flavour, and am going to see if I can work his recipe in with the recipe that I usually use. I believe that if I can put the two together correctly, I might have the "perfect meatball." The sauce was incredible, as well; I used my go-to recipe, based on Andy's adaptation of Vincent Curatola's recipe, and it never, ever fails to please, bursting with rich, robust flavours. At the request of the Beautiful Mrs; Tas, I did add some chopped mushrooms and black olives to the sauce, giving it a chunky texture that worked well. After baking the meatballs, I introduced them to the sauce, and slathered it all on some lightly-toasted garlic-cheese bread, and we had a little slice of heaven ~

I'll have full reports on everything, including specifics on how I made it all, photos etc. I will post it all up when I have the time. As for my Scandinavian charcuterie project, it's going pretty well, and I expect to have some good things to say about that, as well.

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Firstly, it was not in the plan, however, one of the Farmers had given the vet a kilo of butchered rabbit, and thus, here it was ... QUITE TASTY ... AND GOLDEN ... The chick pea flour is the Andalusian way of sautéing so that the protein source is not greasy, as it acts as a blockade to seeping in the product.

Your meatballs and Marinara sound wonderful .. I had prepared Aron´s sauce, however, I was just too busy with my SALONS GOURMETS REPORT for the magazine; the last proof read to Post the Photos; however, I shall.

Aron´s sauce was very splendid in deed ... We jarred and shall pasta tomorrow for late lunch and I can take more photos.

To be honest, we don't have much specific planned in the way of meals. The main thing I want to do is find my flash drive and start getting photos of my lat few projects organised, so that I can post the pictorials of some really excellent food.

One thing I might try is some sort of Chinese and/or Hawaiian-themed rib barbecue. Last year while in Billings, I picked up a couple of packages of seasoning for Chinese style spare ribs or baby-back ribs, and also a couple of packages of coconut pudding, which is something I've never seen ebfore and intruiged the heck out of me. I've been wanting to use them for a while, and this weekend might be good for it. I don't know for sure if we'll be doing that, but it's a possibility. Another possibility, since we already have country-style ribs at home, might be to do my wife's grandmother's famous Hawaiian ribs, shown here:

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